•
- Servings : 16
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 35m
let the memories unfold as you make and eat these
Ingredients
- 2oz butter
- 4oz plain flour
- Pinch of salt
- 1 tspn caster sugar
- 1 egg yolk
- Cold water
- Raspberry Jam
- 2oz butter
- 2oz caster sugar
- 1 beaten egg
- 2oz desiccated coconut
- 1oz SR Flour
Method
Step 1
Heat oven to 190C
Step 2
Grease 18 tart tins
Step 3
Combine the plain flour and salt and rub in 2pz of butter to resemble breadcrumbs
Step 4
Stir in the tspn of caster sugar
Step 5
Make a well and add in the egg yolk and enough cold water to bind
Step 6
Knead the pastry
Step 7
Roll out the pastry and then cut out rounds with a pastry cutter
Step 8
Put into the tins
Step 9
Put 1/2 tspn of jam into each pastry case
Step 10
Cream the remaining butter and sugar until pale and fluffy
Step 11
Add the beaten egg a little at a time, beating well
Step 12
Fold in the coconut and flour with a metal spoon
Step 13
If needed add a little water to give a dropping consistency
Step 14
Place spoonfuls of the mix on top of the jam
Step 15
Bake for 15-20 minutes until firm to the touch and golden
No comments:
Post a Comment